Community Pick
Country Apple Squares
photo by taraluvsspicy82
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
15
ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 cup butter or 1/2 cup margarine
- 1 cup walnuts, chopped
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons milk
- 1 egg, beaten
- 1⁄4 cup sugar
- 1⁄2 teaspoon vanilla
- 3 1⁄2 cups apples, peeled and chopped
directions
- Combine flour, brown sugar and cinnamon.
- Cut in butter to resemble coarse crumbs.
- Add walnuts.
- Measure 2 cups crumb mixture and set aside.
- Press remaining mixture into a greased 9" x 13" pan.
- Beat cream cheese and milk until smooth.
- Mix in egg, sugar, and vanilla.
- Pour over crumb mixture, and top with apples.
- Sprinkle with the reserved crumbs and bake for 30 minutes at 350°F.
- (Weight Watchers Points per serving: 7).
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Reviews
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I've had this in my recipe book for the longest time and never had the chance to make it until today. It's so good! I doubled the amount of cream cheese filling as another chef suggested and zapped the apples in the microwave as suggested by someone else. I used 1/3 less fat cream cheese. These are so awesome! Thank you for posting, this will be made often! We Love it!
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Pretty layers and tasty! I baked a half-batch in an 8x8" pan, using 1.5x the amount of finely chopped Granny Smith apples. The squares were very good warm with vanilla ice cream. They can also be enjoyed cold. The recipe does not specify whether or not refrigeration is necessary. Because of the cream cheese layer, I was uncomfortable leaving the squares sitting out at room temperature. I decided to keep them refrigerated, but being chilled hurt the texture. So I think it's best if the squares are not refrigerated, but consumed not long after baking. Bake them a while before a potluck, and you're set!
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I halved the recipe and put it in an 8x8 pan, which easily served 9 for dessert. I used splenda and low fat cream cheese - although I did add about 2T of flour to the cream cheese mixture, which seemed a little thin. One thing I will do differently next time is dice my apples very small - I baked for 35 minutes and my apples were soft, but not as soft as I'd have liked. All in all, a really wonderful fall dessert!
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I made this for Thanksgiving. The thing that I liked best about this (other than having apples and cinnamon in it) was that I could use the food processor for mixing the crust and for chopping up the apples. Since I'm food processor impaired, I liked the fact that it didn't matter if the apple pieces were uniform because the top crust covered everything. After 30 minutes in the oven, the top looked a little anemic to me so I melted 3T of butter, drizzled that on top and put it back in the oven for a bit. It was good at room temperature but I'm sure that it would be good cold too! Thank you for posting this recipe!
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Tweaks
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Excellent! I doctored it up to make it healthier, and it was still good despite that :-) I used whole wheat flour instead of regular, and xylitol in place of the sugars. I also did as others recommended and doubled the cream cheese layer, and it was worth it! Great recipe, so tasty, and serves quite a few.
RECIPE SUBMITTED BY
truebrit
United States